소규모 디자인 스튜디오의 사례 연구 : 창의성, 독립성, 협업에 대한 주제 해석을 중심으로

김보섭(Bo-sub Kim),강희정(Hee-jung Kang) 한국디자인학회 2010 한국디자인학회 학술발표대회 논문집 Vol.2010 No.10

This study aims at investigating the circumstances and structural characteristics of the small design studios and finding the directivity of the design creative activities through the case study on the small design studios. The small design studios have been active in earnest in Korea since the mid 2000s under the influence of the design studios' activities all over the world. But in domestic design circumstance, the cultural climate of the creative activities is vulnerable, the design business is already saturated and it doesn't have enough academic studies on the design studio. In that sense, this study explores the small design studios in-depth through an empirical case study. We try to classify the activities of the design studios focused on the literature researches and make the survey. And then we carry out the case study through the interviews, observations and so on. The characteristics of the small design studios based on this case study are creative, independent, co-work.

식용 식물(녹차잎, 연잎, 솔잎) 추출물에 침지한 건조 고등어의 이화학적 특성 및 항산화 활성 비교

김보섭(Bo-Sub Kim),오병준(Boung-Jun Oh),이해인(Hae-in Lee) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.4

본 연구에서는 여러 식용 식물(녹차잎, 연잎, 솔잎) 추출물에 침지하여 저온진공 건조한 고등어의 이화학적 특성 및 항산화 활성을 비교하고자 색도, 염도, 핵산 함량, 신선도 및 항산화 활성 등을 측정하였다. 식용 식물 추출물에 침지한 고등어의 색도의 명도(brightness) 순서는 연잎> 녹차잎> 솔잎순이었으며, 더불어 어류의 주요 정미성분인 IMP 함량도 연잎 추출물에 침지한 고등어에서 가장 높았다. 신선도 지표인 VBN은 12주간 냉장보관하며 확인한 결과 연잎 추출물에 침지한 고등어에서 VBN 증가량이 가장 적었으며, 항산화 물질인 폴리페놀과 플라보노이드 함량은 연잎과 녹차잎 추출물 침지 고등어에서 높았다. 특히 연잎 추출물 침지 고등어는 DPPH 소거능과 ABTS 소거능 측정 시 양성대조군인 ascorbic acid와 같은 수준의 항산화력을 보였다. 이는 연잎 추출물이 매우 효과적인 항산화 기능성을 가지며, 연잎이 천연 산화보존료로서 활용되어 고등어의 신선도를 최대한 유지할 수 있다고 사료된다. The physicochemical properties and antioxidant activity of dried mackerel treated with plant (green tea, lotus leaf, and pine needle) extracts were studied to develop a preparation method for high quality mackerel. The dried mackerel treated with lotus leaf extracts (LL) compared to green tea extracts (GT) and pine needle extracts (PN) had the highest inosine monophosphate value. In addition, the dried mackerel with LL compared to GT and PN showed the minimization of volatile basic nitrogen value and browning. The mackerel with GT and LL compared to PN showed higher total polyphenol contents and total flavonoid contents, as well as higher α,α′-diphenyl-β-picrylhydrazyl radical scavenging activity and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity than the control. Overall, these results suggest that LL rather than GT and PN provide good quality dried mackerel in terms of the physicochemical characteristics and antioxidant activity.

한국에서 생산되는 전복의영양성분 비교 분석

이정뢰 ( Jing Lei Li ),김보섭 ( Bo Sub Kim ),강성국 ( Seong Gook Kang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

전복의 기능성과 성분에 대한 연구와 한국 전복의 지역별 성분특성에 대한 연구는 거의 없는 실정이다. 본 연구에서는 한국의 주요 전복 생산지인 완도를 중심으로 남족인 제주도와 북쪽인 흑산도 전복의 육과 내장에 대하여 일반성분, 미네랄, 아미노산, 지상산 및 콜라겐 함량을 비교 분석하였다. 전복내장 중의 수분과 단백질 함량은 전복육에 비하여 낮은 경향을 보였으나 지방과 탄수화물 함량은 더 높았다. 지역간 전복의 일반성분과 미네랄 함량은 다소 차이가 있는 것으로 나타났으며 수온이 낮은 지역일수록 지방함량이 약간 높았다. 전복내장의 구성아미노산 함량으 93.6~127.02 mg/g이었으며 이는 전복육의 평균 145 mg/g에 배해 낮은 편이었다. 반면에 전복내장의 유리아미노산 함량은 16.81~20.10 mg/g으로 전복육의 7.90~10.59 mg/g에 비하여 2배 높은 값을 보였다. 전복육의 총 구성아미노산 지역별 차이는 없으며 전복내장의 결가를 살펴볼 때 완도와 흑산도 높고 제주도 낮은 것을 나타났다. 전복육 총 유리아미노산은 완도 전복은 가장 높았으며 이어서 흑산도와 제주도순이었고 내장의 경우는 완도, 제주도와 흑산도 순으로 총 유리아미노산 함량이 낮아졌다. 전복육의 지방산조성은 불포화지방산이 약 41%로 포화지방산 약 31%에 비하여 높았으며, 전복육보다 전복내장이 높은 결과를 보였다. 콜라겐 함량은 완도 전복육에서 2.26±0.46 mg/g으로 가장 높았으며 잉서 제주도와 흑산도 순이었다. 전복내장에서는 0.20±0.03~0.37±0.15 mg/g으로 전복육보다 낮은 값을 보였다. 본 연구 결과는 향후 전복에 관한 연구에서 유용한 정보로 활용될 수 있을 것으로 기대된다. In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jcju Island ill Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents WCIt~ higher. TIle geneml compositions and mineral contents also presented Ilucnmnon among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged fmm 93.16 to 127.02 mglg. which was lower than the amino acid content of the abalone body of approximately 145 mglg. However, the free amino acids level in the abalone viscera mnged from 16.81 to 20.10 mg!g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mglg. TIle fatty acid analysis revealed that while tile saturated fatty acid percentages ill the abalone body were higher tlUU1 in the abelore viscera, the percentages of thc moroenoic and potyenolc fatty acids of the body were significantly lower. The body of the ebalore harvested in Wando contained the highest level of collagen (2.26±0.46 mglg), followed by the abalone harvested-in Jeju Island and Heuksaudo. The abalone viscera contained milch tower collagen, which ranged from O.37±O.15 mglg to O.20±O.03 mg/g. TIle results of this sndy will provide useful information 1`01" the future research of abalone. In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jcju Island ill Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents were higher. The general compositions and mineral contents also presented fluctuation among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mg/g. which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while tile saturated fatty acid percentages ill the abalone body were higher tlUU1 in the abelore viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen (2.26±0.46 mg/g), followed by the abalone harvested-in jeju Island and Heuksando. The abalone viscera contained much Iower collagen, which ranged from O.37±O.15 mg/g to O.20±O.03 mg/g. The results of this sndy will provide useful information 1`01" the future research of abalone. In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jcju Island ill Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents WCIt~ higher. TIle geneml compositions and mineral contents also presented Ilucnmnon among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mglg. which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while tile saturated fatty acid percentages ill the abalone body were higher tlUU1 in the abalone viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen (2.26±0.46 mg/g), followed by the abalone harvested-in Jeju Island and Heuksando. The abalone viscera contained milch tower collagen, which ranged from O.37±O.15 mg/g to O.20±O.03 mg/g. The results of this study will provide useful information 1`01" the future research of abalone.

창의성 도형 검사를 기반으로 한 워밍업 드로잉의 제안과 효과: 미술 수업 현장에의 적용

정해나(Jung, Hae Na),조슬기(Cho, Seul Gi),김보섭(Kim, Bo Sub) 한국미술교육학회 2021 美術敎育論叢 Vol.35 No.1

이 연구는 토랜스의 창의성 도형 검사를 응용한 워밍업 드로잉을 제안하고 그에 대한 미술 수업 내 효과에 대해 논의하는 것을 목표로 한다. 이 연구는 토랜스의 창의성 도형 검사의 도형 완성 문제를 변용하고 토랜스의 평정 기준으로서 독창성, 유창성, 정교성, 융통성을 워밍업 드로잉의 결과를 해석하는 도구로 활용하였다. 본 연구는 4~6학년 전체 49명의 초등학생이 참여하여 전체 683개의 워밍업 드로잉을 산출하였다. 연구자들은 드로잉의 결과를 정량적, 정성적으로 분석해 미술 수업에서 워밍업 드로잉의 효과를 밝혔다. 미술 수업의 예비 과정으로서 워밍업 드로잉은 본 수업에 대한 학생들의 호기심과 흥미를 유발하고 교사에게는 전체 수업의 운영 계획을 세울 수 있도록 하며 개별 학생에 대한 발전 과정에 대한 세밀한 관찰과 학생들의 강점과 약점에 대한 보완적 상호소통 등의 효과를 가지고 있다. This study aims to discuss the in-class effects of warm-up drawing, which transforms The Torrance test of creative thinking (figural). Torrance s figural test consists of associative thinking to complete the rest of the figures. And as its evaluation criteria, originality, fluency, elaboration, and flexibility have been used as tools to observe various creative aspects of students. A total of 49 elementary school students from grades 4 to 6 participated in the study, deriving in a total of 683 warm-up drawings. The researchers quantitatively and qualitatively analyzed the results of the drawing and revealed the effectiveness of warm-up drawing in the field of art classes. In conclusion, warm-up drawing is a preliminary course of art education, which creates students curiosity and interest and increases the understanding of the whole class. And warm-up drawing allows teachers to plan for class operations and to carefully observe the process of development for individual students, and complementary and interactive communication about their strengths and weaknesses.

고추장굴비의 품질과 저장성에 미치는 초고압처리와 감마선 조사 효과

강성국 ( Seong Gook Kang ),박난희 ( Nan Hee Park ),고두옥 ( Do Ock Ko ),이정뢰 ( Jing Lei Li ),김보섭 ( Bo Sub Kim ),박양균 ( Yang Kyun Park ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1

Kochujang-gulbi, a Korean traditional food, was prepared with kochujang and freeze-dried gulbi slices. Kochujang-gulbi was treated with high hydrostatic pressure (200, 400 and 600 MPa) and gamma-irradiation (7, 10, 20 and 30 KGy) to improve its quality and shelf-life. The pH of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly different compared to that of control. However, Hunter L value slightly increased, and Hunter a and b values decreased by high hydrostatic pressure and gamma-irradiation treatment. During storage, the pH and color of high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples did not significantly changed. The VBN and TBA level decreased by the increase treatment of high hydrostatic pressure and then slowely increased during storage. The VBN and TBA level of kochujang-gulbi samples treated by the strong gamma ray emmission slowely increased during storage. In particular, gamma-irradiation treatment was very effective to sterilize microorganisms when compared to that of high hydrostatic pressure in kochujang-gulbi products. In addition, the high hydrostatic pressure and gamma-irradiation treated kochujang-gulbi samples shown significantly lower total viable cell number than control for the 20 days of storage at room temperature with retort pouch packaging.